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1
Heat oven to 475 degrees F. Line a edged heavy-duty baking sheet with parchment.
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2
Quarter fennel bulb lengthwise and trim base and core, leaving just enough core intact to hold layers together.
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3
Reserve the feathery top.
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4
Cut fennel bulb into 3/4-inch to 1-inch wedges and place on parchment lined sheet.
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5
Brush wedges with oil (both sides) and sprinkle with 1/2 tablespoon salt.
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6
Roast until wedges begin to brown on the edges-about 15 minutes.
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7
Turn wedges and roast until tender and nicely browned-about 10-15 minutes longer.
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8
Remove from oven, turn oven heat off.
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9
Cool fennel slightly then trim away remaining core; discard core.
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10
Prepare mashed potatoes during the final 5 minutes of roasting fennel.
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11
Peel film at corner of package to vent then heat on high 3 minutes in microwave.
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12
Completely remove film and stir.
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13
Microwave on high for another 1 minute.
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14
Transfer potatoes to a large serving bowl when fennel is removed from oven.
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15
Set bowl in oven to keep warm (door ajar-oven heat off).
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16
Roughly chop fennel and puree in a food processor with 2 tablespoons of the warm cream until smooth.
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17
Transfer fennel to bowl of potatoes, add remaining 2 tablespoons warm cream and beat together.
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18
Season with extra salt to taste.
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19
Chop a few reserved fennel tops and scatter over potatoes.
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20
Serve immediately.
